Smoky Turkey & Zucchini Ramen Noodles

Preheat grill to medium heat (approximately 350°F). Cook thighs over direct heat for 60 minutes, turning 2-3 times. Always cook to well-done, 180°F as measured by a meat thermometer inserted into the thickest portion of meat.

Shred and place in medium bowl. Combine with 1 1/2 teaspoons ginger, garlic powder, salt and olive oil.

In kettle, over medium high heat, bring chicken stock to boil.

In wok or large skillet over high heat, add coconut oil, red peppers, green onion, zucchini spirals, assorted raw vegetables, 1 1/2 teaspoons ground ginger, 1/2 teaspoon garlic powder and 1/4 teaspoon kosher salt. Sauté 2 minutes.

In bowls or cups, evenly divide turkey mixture, vegetable mixture and broth. Garnish with cilantro, if desired.